Chicken and Rice Salad Recipe

5 2 2
Chicken and Rice Salad Recipe
Chicken and Rice Salad Recipe photo by Taste of Home
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Chicken and Rice Salad Recipe

Read Reviews
5 2 2
Publisher Photo
Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 3/4 teaspoon ground ginger, divided
  • 1-1/4 pounds boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1-1/2 cups uncooked long grain rice
  • 1 package (10 ounces) frozen peas, thawed
  • 1/2 cup sliced green onions
  • 1/2 cup diced celery
  • 2 tablespoons diced sweet red pepper
  • 2 tablespoons diced green pepper
  • DRESSING:
  • 1/4 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • Dash ground ginger

Directions

In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool.
In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork.
Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss.
Whisk the dressing ingredients; drizzle over salad and toss to coat. Yield: 7 servings.
Originally published as Chicken Rice Salad in Light & Tasty December/January 2003, p43

Nutritional Facts

1-1/2 cups: 350 calories, 6g fat (1g saturated fat), 47mg cholesterol, 704mg sodium, 43g carbohydrate (0 sugars, 3g fiber), 25g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

  • 1 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 3/4 teaspoon ground ginger, divided
  • 1-1/4 pounds boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1-1/2 cups uncooked long grain rice
  • 1 package (10 ounces) frozen peas, thawed
  • 1/2 cup sliced green onions
  • 1/2 cup diced celery
  • 2 tablespoons diced sweet red pepper
  • 2 tablespoons diced green pepper
  • DRESSING:
  • 1/4 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • Dash ground ginger
  1. In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool.
  2. In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork.
  3. Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss.
  4. Whisk the dressing ingredients; drizzle over salad and toss to coat. Yield: 7 servings.
Originally published as Chicken Rice Salad in Light & Tasty December/January 2003, p43

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Reviews forChicken and Rice Salad

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MY REVIEW
Grace1018 User ID: 7559734 82796
Reviewed Aug. 6, 2014

"I loved this! It is healthy and refreshing. I want to bring it to the next pot luck function! I did not have celery, sesame oil, Dijon on hand. I did use spicy mustard."

MY REVIEW
Isolda User ID: 2915263 86590
Reviewed Feb. 5, 2010

"Very striking in appearance, this salad tastes as good as it looks. I regularly prepare it as a carry-in dish for various functions where it is always well-received."

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